pat's Recipe

Rice Pilaf Supreme

Category: Rice/grain

1/4 cup mushrooms, chopped
1 shallot, finely chopped
2 Tbsp butter
1 cup rice
1 1/2 cups chicken broth
1/23 cup dry white wine
1/2 cup sliced celery

2 cups torn spinach leaves
1 2-oz jar diced pimiento, drained

In a 2-qt saucepan cook the shallots in hot butter till tender but not brown. Add the rice; cook and stir the shallot-rice mixture over medium heat for 2 minutes or till the rice is light brown.
Carefully pour in the chicken broth and the wine; add the chopped mushrooms and celery. Bring the mixture to boiling; reduce heat. Cover and simmer mixture for 20-25 minutes or till the rice is tender and the liquid is absorbed. Stir in the torn spinach and pimiento. Serve pilaf immediately.

6-8 side-dish servings